Hotdog

My Favourite Food <(^-^)>

Hotdog

Since today is Hotdog Day, lets talk about Hotdog!

 

A hot dog is a cooked sausage, traditionally grilled or steamed and served in a sliced bun as a sandwich.


Hot dog variants include the corn dog dipped in corn batter and deep fried, pigs in blankets wrapped in dough, baked, and served as hors d'oeuvres, and Beanie Weenies chopped and mixed with baked beans.


Typical hot dog garnishes include mustard, ketchup, onions, mayonnaise, relish, cheese, chilli, and sauerkraut.


The sausages were culturally imported from Germany and popularized in the United States, where they were a working class street food sold at hot dog stands that came to be associated with baseball and America.


Hot dog preparation and condiment styles also vary regionally across the United States.


The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated.


Hot dogs may be served plain, but are commonly served with a variety of condiments, including ketchup, mustard, chile con carne, pickle relish, sauerkraut, onion, mayonnaise, lettuce, tomato, cheese, and chili peppers.


Condiments vary across the country. All-beef Chicago-style hot dogs are topped with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt, but they exclude ketchup.


 
My personal favourite type of hotdog is my "home-cooked"chilli dog. A chili dog is a hot dog that is served topped with chili con carne. Often, other toppings are also added, such as cheese, onions, and mustard.
-Kaito

Tonkatsu

My Favourite Food <(^-^)>

Tonkatsu

Tonkatsu, is a Japanese food which consists of a breaded, deep-fried pork cutlet. There are two main types, hire and rosu. It is often served with shredded cabbage.




As well as being served as a single dish, it is also used as a sandwich filling.


Preparation and serving
Either a pork fillet (hire) or pork loin ( rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (bread crumbs) before being deep fried.


 
It is most commonly eaten with a type of thick Worcestershire sauce called tonkatsu sauce or simply sōsu (sauce), karashi (mustard) and perhaps a slice of lemon.

 
 It is usually served with rice, miso soup and tsukemono and eaten with chopsticks.



 It may also be served with ponzu and grated daikon instead of tonkatsu sauce.

Tonkatsu is also popular served on Japanese curry (katsu karē).

 
Tonkatsu is sometimes served with egg on a big bowl of rice as katsudon.



In Nagoya and surrounding areas, miso katsu, tonkatsu eaten with a miso-based sauce, is a specialty.

 

Tonkatsu burger

Variations on tonkatsu may be made by sandwiching an ingredient such as cheese or shiso leaf between the meat, and then breading and frying. For the calorie conscious, konnyaku is sometimes sandwiched in the meat.

Several variations of tonkatsu use alternatives to pork:

• Chicken katsu, which uses chicken instead, often appears in Hawaiian plate lunches.

 

Menchi Katsu with Cheese

 

• Menchi-katsu  or Minchi Katsu (mince Katsu), is a minced meat patty, breaded and deep fried.

• Hamu katsu (ham katsu), a similar dish made from ham, is usually considered a budget alternative to tonkatsu.

 

• Gyū katsu (beef katsu), also known as bīfu katsu, is popular in the Kansai region around Osaka and Kobe.

 
Saengseonkkaseu (fish katsu) is a Korean fish cutlet modeled on the Japanese dish. Tonkatsu in Korea is known as donkkaseu or donkaseu, a simple transliteration of the Japanese word to Korean.


A similar cuisine with ingredients other than pork, beef or chicken is called furai (fry), not katsu (cutlet), such as aji-furai (fried horse mackerel) and ebi-furai (fried prawn).

Tamagoyaki (Japanese Omelette)

My Favourite Food <(^-^)>

Tamagoyaki

Tamagoyaki is a type of Japanese omelette, which is made by rolling together several layers of cooked egg.

 
These usually are prepared in a rectangular omelette pan called a makiyakinabe.

 

Cooked Tamagoyaki

 

Sliced Tamagoyaki

Tamagoyaki shop in Japan

Tamago is made by combining eggs, rice vinegar, and sometimes sugar or soy sauce. Additionally, sake is used in some recipes.

 
 An alternative version includes a mix of shrimp puree, grated mountain yam, sake and egg, turned into a custard-like cake.

 
 It is a rarer type of tamagoyaki served in sushi restaurant where shrimp and mountain yam are part of the ingredients. It doesn't have layers like typical tamagoyaki.

 

 Tamago nigiri

 
Tamago is served around the world in the form of nigiri, and also appears in many types of sushi rolls.

 
 In Japan, it is also served as a breakfast dish and in other preparations.

Yakiniku

  Yakiniku Day

In 1993, the All Japan Yakiniku Association proclaimed 29 August as official "Yakiniku Day" (yakiniku no hi), a form of goroawase (numerical wordplay), as the date 8月29 can be (roughly) read as ya-(tsu)ki-ni-ku (8 = ya, 2 = ni, 9 = ku).

My Favourite Food <(^-^)>

Yakiniku

Yakiniku literally means "grilled meat" and refers to grilling bite-size pieces of meat - mostly beef and pork - on a grill at the table.

Yakiniku Wagyu Chuck

 Specialized yakiniku restaurants are among the most popular restaurant types in Japan and usually serve a wide variety of meat parts at multiple quality (and cost) levels.



Yakiniku is a variant of bulgogi that has been modified by Zainichi Koreans to appeal to Japanese tastes.


The present style of yakiniku restaurants are also derived from the Korean restaurants in Osaka and Tokyo which were opened around 1945.

Beef and Pork Set

 
 In a yakiniku restaurant, diners order several types of prepared raw ingredients (either individually or as a set) which are brought to the table.

 
The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time.



 The ingredients are then dipped in sauces known as tare before being eaten.


 The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame. Garlic-and-shallot or miso-based dips are sometimes used.



Different kinds of Korean side dishes like kimchi, nameul, bibimbap are also served alongside.


Typical ingredients include:
 

Beef steak

 

• Beef 
  
  • Rōsu - loin and chuck slices
  • Karubi or baraniku - short ribs. From the Korean word "galbi". In Japan it is usually served without the bones, unless it is specified as hone-tsuki-karubi.
  • Harami - tender meat around the diaphragm.
  • Tan - beef tongue. From the English word "tongue". Often served with crushed Welsh onion, salt and lemon juice.
  • Misuji - tender meat around the shoulder.

 

• Pork
  • Butabara - pork belly.
  • P-toro / Tontoro - fatty meat around the cheek and the neck.From the word "Pork toro".
   

• Horumon or motsu - Offal.
  • Rebā - beef liver. From the German word "Leber".
  • Tetchan - intestine. From the Chinese word "大肠" (da chang). May simply be referred to as horumon.
  • Hatsu - heart. From the English word "heart".
  • Kobukuro - Pork uterus. Enjoyed for its gristly texture.
  • Tēru - From the English word "tail". Slices of beef tail cut crosswise, bone attached.
  • Mino / Hachinosu - beef tripe
  • Gatsu - Pork stomach. From the English word "gut"

 

• Chicken

 

• Seafood - squid, shellfish, shrimp.

• Vegetables - bell pepper, carrots, shiitake and other mushrooms, onions, cabbage, eggplant, bean sprout (moyashi), garlic and kabocha squash are common.